Cream fat, sugar, salt and orange-back. Add eggs bit by bit. Mix flour and baking powder. Alternately add milk while stirring. Pour into a greased springform pan (26 cm Ø). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 35 minutes and let cool down. Drain the mandarins.
For the cream, whip cream until stiff. Sprinkle in cream firmer, vanilla sugar and cappuccino powder. Pour into a piping bag with a large perforated spout. Spray cream dab onto the sponge mixture and spread mandarins on top. Melt the chocolate on a hot water bath and pull it over the edge of the cake as threads. Results in about 16 pieces